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🥗 Iceberg lettuce pockets with dried beef

285 kcal · 30 min · 4 servings

Ingredients

• 250 g beef steak
• 125 ml rice vinegar
• 2 garlic cloves
• 40 g sugar
• 2 tbsp soy sauce
• oregano (1 tbsp each, freshly chopped)
• mint (1 tbsp each, freshly chopped)
• pepper (from the mill)
• 100 g cooked glass noodles
• 8 nice iceberg lettuce leaves
• 1 chopped chili pepper
• juice of one lime

Instructions

1. 1. Place the beef steak in the freezer for 15 minutes.
2. 2. Slice the slightly frozen meat into paper-thin slices.
3. 3. Mix rice vinegar, chopped garlic, 2 tablespoons of soy sauce, sugar, herbs, and pepper in a bowl.
4. 4. Toss the meat slices in the marinade until fully coated.
5. 5. Let the meat marinate overnight in the refrigerator.
6. 6. Remove the meat from the marinade and pat it dry with kitchen paper.
7. 7. Place the meat slices on a baking rack.
8. 8. Preheat the oven to 80 degrees Celsius.
9. 9. Open the oven door slightly to let moisture escape.
10. 10. Dry the meat in the oven for 2 to 3 hours.
11. 11. Cook the glass noodles according to package instructions and drain them.
12. 12. Wash the iceberg lettuce leaves and pat them dry gently.
13. 13. Place a portion of the dried beef slices, the glass noodles, and fresh mint leaves onto each lettuce leaf.
14. 14. Season the filling with a little lime juice and finely sliced chili pepper.
15. 15. Roll the lettuce leaves tightly into small pockets.

Nutrition per serving

• kcal: 285
• Protein: 29 g · Fett/Fat: 6 g · Carbs: 22 g